Sign up for our
Monthly Newsletter
* = required field

Torn Basil, Heirloom Tomato, and Mozzarella Fresca Salad

caprese

6 Cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes

1/3 cup freshly torn basil leaves

1/2 small red onion, very thinly sliced

1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half

1/2 cup UP extra virgin olive oil

2 tablespoons Champagne Vinegar

2 tablespoons Apricot White Balsamic – or your white balsamic of choice

1 teaspoon grainy mustard

1/2 teaspoon salt

freshly ground pepper to taste

Directions:

Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.

Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

Serves 4-6

*Recipe and image by Veronica Foods